Carrot, Ginger & Lentil Soup

Serves 6
Time 25 minutes


3 tbsp extra virgin olive oil
1 brown onion chopped
3 cloves garlic roughly chopped
1 tbsp ginger fresh, grated
1 tsp turmeric fresh, grated
1 tsp black pepper ground
1 tsp salt
500g carrots, chopped
2- 2.5L vegetable stock
1 cup dried red lentils 

To serve
Coconut yoghurt
Tamari pumpkin seeds


In a pressure cooker sauté the onions in extra virgin olive oil for 2-3 minutes. Add garlic, ginger, turmeric, carrots and lentils. Cook for 2-3 minutes. Pour over stock and season with salt and pepper.
Cook for 10-15 minutes.
Puree the soup with a hand blender.
Serve with some dollop coconut yoghurt, tamari toasted pumpkin seeds and coriander.